Directions

1.

For the Filling: Preheat oven to 350°F. Spray a 10-inch cast iron skillet or a 9-inch square cake pan with nonstick cooking spray.

2.

In a large bowl, combine granulated sugar, sweet rice flour, cinnamon, and lemon zest. Rub mixture together with your fingers. Add plums and stir with a wooden spoon. Transfer mixture to the prepared skillet or cake pan.

3.

For the Topping: In a small bowl, whisk together sorghum flour, sweet rice flour, granulated sugar, baking powder, and salt.

4.

Add buttermilk and melted butter to the dry ingredients and stir until a batter forms. Drop the batter over the plums; the batter won’t totally cover the fruit filling.

5.

Bake until topping is set and golden and the filling comes to a boil, about 40 minutes. Remove pan from oven and place on a wire rack to cool. Serve warm or at room temperature with or without ice cream. Store leftover cobbler covered in the refrigerator for up to 3 days.

Special Equipment

10-inch cast iron skillet or a 9-inch square cake pan

This Recipe Appears In

Despite being born with life-threatening food-allergies, Elizabeth graduated from the Culinary Institute of America. Today Elizabeth develops delicious and creative recipes for the food allergic and gluten-free communities through her site GlutenFreeBaking.com, cooking classes, and regular radio and television appearances. She is the author of two cookbooks: Easy Gluten-Free Baking and
How to Cook Gluten-Free. And the host of the Cook Bliss podcast

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